There is something deeply nostalgic about the smell of cornbread wafting through the kitchen. It’s the ultimate comfort food, a staple at every backyard BBQ, and the silent hero of Sunday dinners. But let’s be honest: traditional cornbread can sometimes be a bit… dry.

That is exactly why I set out to create this Jalapeño Honey Cornbread. It isn’t just your average side dish; it’s a flavor experience. By balancing the floral sweetness of honey with the bright, sharp kick of fresh jalapeños, we’ve elevated a humble classic into something truly gourmet. Whether you are serving this alongside a smoky rack of ribs or a steaming bowl of Cajun Chicken Sausage Gumbo, this recipe is guaranteed to steal the show.

Why I Love This Recipe

What makes this recipe a “permanent resident” in my recipe box is the texture. We use a combination of buttermilk and sour cream to ensure a tender, cake-like crumb that never crumbles into a dry mess on your plate.

I also love the versatility. You can dial the heat up or down depending on your crowd. It’s fancy enough for a holiday spread but easy enough to whip up on a Tuesday night. Plus, that final honey butter glaze? It creates a sticky, golden crust that makes every bite feel like a treat.

Ingredients You’ll Need

The Dry Base

• 1 ½ cups Fine Cornmeal: Look for high-quality stone-ground if you can, but standard fine cornmeal works perfectly for a consistent texture.
• 1 cup All-Purpose Flour: This provides the structure needed to keep the cornbread light.
• 1 tbsp Baking Powder & ½ tsp Baking Soda: Our leavening power for a beautiful rise.
• ½ tsp Salt: To balance the sweetness of the honey.

The Wet Ingredients

• 2 Large Eggs: Room temperature is best for even mixing.
• ½ cup Honey: This provides a deeper, more complex sweetness than granulated sugar.
• ½ cup Buttermilk: The acidity reacts with the baking soda for a fluffy interior. (Pro tip: If you don’t have buttermilk, mix ½ cup whole milk with 1 tsp lemon juice).
• 6 tbsp Unsalted Butter: Melted and slightly cooled. This adds that rich, buttery flavor we all crave.
• ¼ cup Sour Cream: My “secret weapon” for moisture. You can also use plain Greek yogurt.

The Flavor Kick

• 2–3 Fresh Jalapeños: Seeded and thinly sliced.
• 1 tbsp Fresh Cilantro: Finely chopped (optional, for an extra herbaceous note).

The Optional Honey Glaze

• 2–3 tbsp Honey
• 1 tbsp Melted Butter

Swaps and Recipe Notes

• The Heat Factor: If you love spice, leave the seeds and white membranes in the jalapeño slices. If you want a milder flavor, remove them entirely.
• Flour Alternatives: You can substitute the all-purpose flour for a 1:1 gluten-free baking blend if needed.
• The Fat: If you don’t have butter, a neutral oil like canola or vegetable oil works, but you will miss out on that signature buttery aroma.

Step-by-Step Instructions

1. Prep the Oven and Pan: Preheat your oven to 350°F (180°C). Generously grease an 8 or 9-inch round cake pan or an 8-inch square baking dish. For extra security, you can line the bottom with parchment paper.
2. Whisk Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisking them together first ensures there are no clumps of leavening agent.
3. Mix the Wet Ingredients: In a separate medium bowl, whisk the eggs and honey until fully combined. Slowly stir in the buttermilk, melted butter, and sour cream.
4. Combine: Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to fold everything together just until you see no more dry streaks of flour. Stop there! Overmixing will lead to a tough, dense bread.
5. Fold and Top: Gently fold in half of your sliced jalapeños. Pour the batter into your prepared pan and smooth the top. Arrange the remaining jalapeño slices in a decorative pattern on the surface.
6. Bake: Place in the center rack of the oven for 30–35 minutes. You’ll know it’s done when the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Glaze and Rest: While the bread is hot, whisk together the extra honey and melted butter. Brush it generously over the top. Let the cornbread rest for at least 10 minutes before slicing—this helps the structure set.

Tips for Success

• Don’t Overbake: Check the cornbread at the 28-minute mark. Every oven is different, and even five extra minutes can dry out the edges.
• Room Temp Ingredients: Using room-temperature eggs and buttermilk prevents the melted butter from seizing up and clumping in the batter.
• Sauté the Peppers: If you want a more mellow pepper flavor, sauté the jalapeño slices in a teaspoon of butter for about 60 seconds before folding them into the batter.

Serving Suggestions and Pairings

This cornbread is the perfect companion for a variety of meals. I personally love serving it alongside Mexican Chicken and Rice Casserole or a tray of Sheet Pan Quesadillas.

If you are hosting a game day party, try serving it as a side to Chicken Enchiladas or use it as a “scooper” for a rich Beer Cheese Dip.

Nutritional Information (Per Serving)

Estimate based on 10 servings

• Calories: 245 kcal
• Total Fat: 9g
• Carbohydrates: 38g
• Protein: 4g
• Sugar: 16g

Storage and Leftover Tips

• Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 2 days.
• Refrigeration: This bread stays fresh in the fridge for up to 5 days.
• Freezing: Slice the cornbread and wrap individual pieces in foil, then place them in a freezer bag. They will stay good for up to 3 months.
• Reheating: To get that “just baked” feel, wrap a slice in a damp paper towel and microwave for 15–20 seconds, or toast it in a pan with a little butter.

---

Final Thoughts

This Jalapeño Honey Cornbread is more than just a side; it’s a conversation starter. The hit of heat followed by the smooth sweetness of honey makes it addictive in the best way possible. I’d love to hear how yours turned out! Did you add extra cheese? Did you go heavy on the peppers?

Please leave a comment below and let me know your thoughts! Don’t forget to follow Chefmaniac on social media for more kitchen inspiration.

---

More Recipes You Will Love:

• Cajun Chicken Sausage Gumbo
• Mexican Chicken and Rice Casserole
• Sheet Pan Quesadillas
• Beer Cheese Dip
• Chicken Enchiladas